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Peanut Blossom Cheesecake

Submitted by: Mary on 01/17/2004
2311 views
2.64 avg rating
239 votes
 
 
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Ingredients

1 1/2 C Almond flour
1/2 C Salted peanuts, crushed
3/4 t Ground cinnamon
3/4 C Melted butter
3 (8oz) Cream cheese
3/4 C Sugar free peanut butter
1 C Splenda

2 T Almond flour
1 t Vanilla extract
2 Eggs
1 Egg yolk
1/4 C Heavy cream
2 C Sugar free chocolate chips

Directions

Preheat oven to 375 degrees.



Line the outside of a 9 inch springform pan wit aluminum foil.



CRUST:



In a medium bowl, combine almond flour, peanuts and cinnamon. Stir in melted butter.



Press mixture onto the bottom and sides of an ungreased 9 inch springform pan and set aside.



FILLING:



In a large mixing bowl, beat cream cheese, peanut butter, splenda, almond flour, and vanilla with an eletric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in heavy cream and chocolate chips.



Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan. Bake in oven for 40 to 50 minutes.



Let cake cool completely. Refrigerate overnight.

Additional Information

If you cannot obtain sugar free chocolate chips, purchase low carb dark chocolate bars and chop into the size of chocolate chips.

Servings

12

Calories

7

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Garnish with chopped peanuts and a few sugar free chocolate chips.
 
 
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